Chole Bhature

Chole Bhature :

Serves: 4

Preparation time: 15 mins

Cooking Time: 1 hour 20 mins

INGREDIENTS

2 Cup Chick Peas

2 Tablespoon oil

1 Bay leaf  

1 Cinnamon stick  

3-4 Cloves  

1 Tablespoon Whole pepper corns  

3 Green cardamom  

2 Black cardamom 

1 Tablespoon coriander powder  

1 Tablespoon cumin powder (zeera powder)

1 Tablespoon cumin seeds (zeera)

½ Tablespoon asafoetida (heeng)

1 cup onions, chopped

1 cup tomatoes, chopped

1 Tablespoon ginger, chopped

1  Tablespoon garlic, chopped

1 Tablespoon Ajwain

1 Tablespoon lime juice

1 green chilli, chopped

1 Tea bag (optional to make it dark)

1 Tablespoon butter

Salt as per taste

For the bhaturas:

2 cups Refined Flour

½ Tablespoon yeast (dissolved for 10 minutes in lukewarm water)

½ cup whole wheat flour

A pinch of salt

Water (to knead)

Oil (for frying)

METHOD

Prepare Chole:

• In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole peppercorns, green and black cardamom.
• After it gets brown add chopped onions and saute it. Now add chopped ginger and garlic.
• Followed by turmeric, chilli powder, coriander powder, cumin powder, asafoetida and salt, fry the ingredients together well.

Take another pan and add a little water.

• Now add the chole (soaked overnight and pressure cooked) to the masala.
• After stirring well add tomatoes, little sugar and salt to the chole.
• Now add ajwain, chopped green chillies and water for the base.
• To get the colour in the chole gently for an hour and cover it.
• Add lime juice and a dollop of butter to it.
• Garnish the chole with coriander and butter and serve them hot with bhaturas.

Prepare for the bhaturas:

• Knead the whole wheat flour, refined flour and salt together with an adequate amount of water.
• Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work. 
• Divide it into equal portions. Roll out in an oval or round shape. 
• Deep fry till golden brown
• Serve.